Kale Chips

by Angie McGowan on October 16, 2010

I have been seeing recipes for kale chips on several blogs and have been wanting to try them for a while, and just recently got around to it. I love to eat kale, just sauteed with garlic, boiled and served with hot pepper vinegar, or in any soup or stew that I have had. Kale is really delicious and very good for you. I thought that these kale chips were going to be the end-all-be-all in salty crispy snacks in our home. I thought that they were going to completely replace our kettle chip addiction and help save our waistlines. However, we were all disappointed in the end result. While they were very addictive, and we all ate a ton of them, we agreed it was because of the salty element and the crispiness. With any vegetable, when you roast it, the flavor gets nuttier and intensifies, and kale is no exception. The kale flavor is so strong that it leaves a very strong taste in your mouth that we all tasted into the night and the next day, despite excessive dental hygiene measures. So, we are going to give these kale chips mixed reviews. While they are addictive because of the salty crispness, and you can eat a ton and not even realize it, we’ll give them a thumbs up because of their incredible nutritional value. However, because of the terrible aftertaste that won’t go away, we’re going to also give this one a thumbs down.

Kale Chips Recipe

Ingredients:

1 pre-washed bag of fresh kale olive oil kosher salt

Directions:

Preheat oven to 300 degrees. Use a olive oil spray bottle to lightly coat kale, or lightly drizzle it with olive oil and toss well.

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14 Responses to “Kale Chips”

So I’m glad to hear a more honest review of these chips! I keep on hearing how AMAZING that they are, but for some reason…I always doubted that! I’m sure they are good, but not good enough to replace classic potato chips. Thank you for all your kind words on my blog…your thoughts are so appreciated.

The kale chips I’ve done are easily on the “tasty” side of the fence, but it calls for vinegar to be added to the oil, which may help to mitigate the bitter aftertaste. Also of note, I used Russian Kale (garden holdover from this spring’s mesclun) and the baking time was 350F for 10ish minutes. Any aftertaste is probably akin to roasted cauliflower or brussels sprouts (they are all mustards after all). Here’s the way I did it.

Sorry to hear you had mixed opinions on these. I love ’em – sprinkled over salad they are kind of nice too. They add texture & body. Not that I would eat them every day, but occasionally I look forward to Kale Chips. xo

Im sorry you had a “bad” experience with the aftertaste issue. And I think it’s funny that some people are like thanks for the “honest” opinion lol. They are really good and I’ve never had a bitter aftertaste, And I can’t imagine having the taste of male in my mouth through the next day! I think people just need to taste them for themselves because you can’t really rely on other peoples words. Thanks for posting a recipe to share and the beautiful pictures.

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Welcome to ECLECTIC EVERYDAY, my personal blog where I share favorite recipes from my kitchen. My name is Angie and I’m so glad you’ve stopped by my little corner of the web. I absolutely love spending time in the kitchen cooking, baking and developing recipes for family and friends. READ MORE

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